Apr 4, 2018 (Last updated Sep 8, 2023) by Hannah Sunderani
This Matcha Chia Pudding is the perfect breakfast option when you need something nourishing and zen. It combines two of my favourite foods: matcha and chia pudding and is truly creamy bliss in a bowl!
All you need is 3 simple ingredients and a splash of agave or maple syrup to taste. I hope you enjoy this scrumptious vegan pudding as much as I do.
Reaping the health benefits of nutrient rich matcha chia seed pudding only requires a few quality, star ingredients:
Make this matcha chia pudding with me on my YouTube Channel, where I share 5 Must-Have Matcha Recipes including how to perfect the matcha latte.
Making chia pudding at home is incredibly quick and easy! All you need to do is place the chia seeds and almond milk in a bowl or jar and whisk to combine.
Wait for about 5 minutes to allow the chia seeds to begin to absorb the almond milk, then stir again to ensure no clumps form. After 5 minutes, whisk in the matcha until well combined. (This second whisk is really useful for avoiding clumping at the bottom of the bowl).
Tightly cover the bowl with a lid, sheet of plastic wrap or reusable wrap and refrigerate for at least 20 minutes, or preferably overnight.
When ready to eat, the matcha chia pudding should be a gel-like consistency. Remove the matcha pudding from the fridge and stir again to remove any formed clumps. If the chia pudding is too thick for your liking, add another splash or two of almond milk until the pudding is your desired consistency.
Finally, sweeten the pudding to taste with agave or maple syrup then transfer the chia pudding into bowls and top with your favourite toppings!
The best part about making homemade chia pudding is you can load up your creamy matcha pudding with as many toppings as you’d like. Here are a few of my favourites:
This matcha pudding recipe is an excellent meal-prep recipe because it will keep in the refrigerator for up to 5 days. For best storage, keep in an airtight container. This will keep the creamy base moist and creamy for as long as possible.
Similar to when you’re making a Matcha Latte with Almond Milk or Matcha Cookies, it is best to use a quality culinary grade or ceremonial grade matcha made from concentrated organic green tea leaves. The flavour of matcha is prominent and earthy in this healthy pudding and if you use a low quality matcha, it may taste bitter and unappetizing. If you are looking for a quality matcha green tea powder, check out my From the Reserve Matcha Review.
Yes, any type of plant-based milk will work in matcha pudding. I recommend using Homemade Almond Milk or Oat Milk, but you can also use coconut milk, cashew milk, soy milk or any non-dairy milk of choice.
Absolutely! Matcha pudding is actually one of those meals or snacks that is better when prepped in advance. Make it the night before and enjoy it the next morning or a few days later in the week.
While matcha and regular green tea both come from the same plant, they have distinct differences in both flavour and preparation and cannot be used interchangeably. Matcha powder, for example is a much more concentrated ingredient made from grinding the entire tea leaf. Great tea is typically made by simply steeping the tea leaves in hot water.
I hope you love this healthy chia pudding as much as I do! If you do make this recipe, please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have.
And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
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See more step-by-step instructions by visiting the recipe story here!